Pumpkin Soup With A Kick

1. 1

   Peel and chop vegetables into bite size pieces.

2. 2

   Warm oil in pot, add Red Thai Curry Paste, saute onion and leek until soft (about 2 to 3 minutes), add other vegetable and stir for another minute of two.

3. 3

   Add chicken stock and bring to the boil, turn down to a simmer and cook for 40 to 45 minutes.

4. 4

   Let cool then either blend in a blender or food process or use a stick blender to smooth out.

5. 5

   Serve with a dollop of cream or sour cream if desired.

* Per serving · 4 servings · Values may vary.

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